Decadent Chocolate Banana Bread Pudding: A Comforting Indulgence

Making the Chocolate‑Banana Custard

1. Combine liquids and dry ingredients. In a saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, ½ cup granulated sugar, and ¼ cup unsweetened cocoa powder over medium heat. Stir until the cocoa dissolves and the mixture is smooth, about 3‑4 minutes. This creates a uniform base for the custard.
2. Add bananas and flavor. Remove the pan from heat and whisk in 2 large ripe bananas, mashed, 1 teaspoon vanilla extract, and ¼ teaspoon sea salt. The mashed bananas naturally sweeten the custard and add a subtle fruity note that pairs perfectly with chocolate.
3. Temper the eggs. In a separate bowl, beat 4 large eggs. Slowly pour a ladle of the warm chocolate mixture into the eggs while whisking constantly to avoid curdling. Once tempered, return the egg mixture to the saucepan and whisk until fully incorporated.
4. Soak the bread. Pour the hot custard over the cubed banana bread, gently tossing to ensure every piece is coated. Let the mixture sit for 10‑12 minutes, allowing the bread to absorb the custard fully. This step is crucial for a moist, pudding‑like interior.

Baking and Finishing

Preheat the oven to 350°F (175°C). Transfer the soaked bread mixture to a greased 9‑x‑13‑inch baking dish, spreading it evenly. Bake for 30‑35 minutes, or until the top is set and a thin crust forms. While the pudding bakes, melt the sauce ingredients together, then drizzle the warm sauce over the baked pudding and sprinkle with toasted walnuts if desired.